No baking, no steaming, the hottest rice mooncake is very simple. It is said that it is a refreshment originating from the Southern Song Dynasty. It is fresh and elegant, low in sugar and low in oil.

Ingredients: (10x 50g)
50g glutinous rice flour
50g rice flour
25g rice syrup
70g water
12g vegetable oil
1 tsp matcha powder
300g red bean paste

** The rice flour and glutinous rice flour should be stirfried first, save a little for hand kneading
** The rice syrup is colorless and transparent, you can boil sugar and water for replacement. The ratio between sugar and water could be adjusted according to your taste and the sweetness of the filling
** Vegetable oil can be cooked beforehand and cool for use
** The dough must be very soft so that it will not crack during molding
** The rice mooncakes can be eaten directly after they are shaped. After refrigerating, the skin will be denser and the taste will be better.

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